The Story of Menu-Li Suo Duo Fan

Today, we will continue the introduction of western food around the Mediterranean and make an Italian food "risotto rice" which combines main and non-staple food. This delicious food can be enjoyed as a high-class banquet, mainly consisting of saffron stew and fried anchovies (anchovies are flounders). Dragon gizzard has few bones, tender meat and good taste. In western food, dishes using this ingredient are very common, especially in Britain, France, Italy and Spain. A manufacturing method thereof is described below;

Composition details

Round good rice 150g

200 grams of dragon fish fillets.

Parma cheese powder10g

500 ml of clear water

Concentrated chicken juice 15g

Crocus sativus 0. 1 g

50 grams of chopped onions

20g olive oil

Brandy 30 ml

1. Main raw materials.

2. First, divide the anchovy Liu Qie into three parts.

3. Chop the onion for later use.

4. Marinate anchovy fillets with brandy, salt and pepper for later use.

five ......

six .......

7. Heat the frying spoon, pour in a few drops of olive oil, and wipe the bottom of the pot with a butter block.

8. Pour in chopped onions.

9. Then stir-fry rice.

10. Stir-fry rice until the oil is absorbed.

1 1. When the rice is bright, cook a little brandy.

12. When the wine evaporates more than half, inject clean water.

13. Then scoop a quarter teaspoon of saffron.

14. Sprinkle the saffron into the pot.

15. Boil it.

16. After the water is boiled, add a proper amount of concentrated chicken juice to blend the chicken soup.

17. Then cover the pot and simmer the rice for 20-25 minutes.

18. When the rice is cooked, open the lid and let out some hot air.

19. Sprinkle with parmesan cheese powder.

20. Stir the rice evenly with a wooden spoon and turn off the fire.

2 1. Spoon the rice into the mold on the plate while it is hot, and gently compact it with a spoon for later use.

22. Heat the frying pan and inject the right amount of olive oil.

23. At this time, the rice can be taken out of the mold.

24. Put the marinated anchovies into the pot and fry them.

25. Fry the fish fillets until they are golden brown on both sides, take them out, put them on the rice, and decorate them with two pieces of sweet pepper. You can eat them. At this point, the operation is complete.

Tips for eating more with Lisuo.

1, after the rice is put into the pot, it must be fried until the oil is absorbed before putting the soup. It is best to use chicken soup. If you don't have chicken soup, you can mix it yourself according to the above method. Concentrated chicken juice is sold in all major supermarkets and tastes very delicious. If you can't buy it, you can also use thick soup slices instead.

2, don't put too much saffron,150g dry rice, put 0. 1 g saffron, about a quarter teaspoon is enough, one is more expensive, and the other is too fragrant to eat. The finished rice is light yellow in color, the most standard, fragrant, suitable in shade and good in taste.

3. When frying the tenderloin, the oil temperature should be higher, about 60% to 70% hot, and then put the tenderloin. Don't turn it over with a shovel after cooking, or it will be easy to fry. When the tenderloin begins to fry golden brown and the meat solidifies, it will get better. Dry powder must not be hung, it is the most fragrant. If you are not sure, you can fry it in a non-stick pan.

4, this dish, high-quality materials pay attention to, the finished product, belongs to the independent colorful, therefore, the code plate decoration, should not be complicated, the simpler the better, highlight its personality, highlight the elegant taste. If you decorate it at will, it will gild the lily and lose its value.